Quick Chicken Risotto with Requeijão (Creamy Brazilian Style)

Ingredients

• 3 cups (about 600 g) cooked white rice
• 300 g (about 10 oz) cooked, shredded chicken breast
• 200 g requeijão cremoso (1 small jar) — or substitute cream cheese
• 1 medium onion, chopped (about 120 g)
• 2 cloves garlic, minced
• 2 tablespoons butter (about 28 g)
• 1 tablespoon olive oil (15 ml)
• 50 ml milk (about 3½ tbsp) — more if you want it creamier
• 1/2 cup (120 ml) hot water
• 3 tablespoons grated Parmesan cheese (about 15 g)
• Salt to taste
• Freshly ground black pepper to taste
• 2 tablespoons chopped parsley for finishing

Instructions

1. Heat the butter and olive oil in a large skillet or saucepan over medium heat; sauté the chopped onion until translucent, then add the minced garlic and cook 30 seconds.
2. Add the shredded chicken and sauté 2 minutes to warm through and incorporate flavors; adjust salt and pepper.
3. Add the cooked rice and mix well, breaking up any clumps so the grains are loose and coated with the aromatics.
4. Pour in the hot water and the milk a little at a time, stirring to loosen the rice and build creaminess; let it heat for 2–3 minutes.
5. Lower the heat and stir in the requeijão slowly, mixing until fully combined and creamy; if needed, add a splash more milk to reach the desired texture.
6. Stir in the grated Parmesan, taste and correct salt and pepper; turn off the heat and let the risotto rest 1 minute.
7. Serve immediately, sprinkled with chopped parsley and extra Parmesan if you like.

Tips

• Use day-old rice for the best texture; freshly cooked rice can become too soft.
• If the requeijão is very firm, warm it 10–15 seconds in the microwave to make it easier to stir in.
• For extra flavor, brown the chicken at the start with a pinch of smoked paprika or ground cumin.

Variations

• Stir in 1 can (drained) sweet corn at the end for a sweeter, colorful risotto.
• Replace part of the milk with heavy cream for an even richer, silkier result.
• Sauté sliced mushrooms with the onion to turn this into a chicken-and-mushroom risotto.

FAQ